Creamy Vegan Miso Soup Without Dashi (Rich Ramen Broth & Gluten-free Noodle Option)

This creamy miso soup is so delicious and full of natural sweetness from the vegetables! If you want to take a break from dashi yet not wanting to miss out the umami flavor, this soup is definitely for you! You may enjoy the soup as a side dish or use it as a ramen (noodle) broth! FYI, in this video I used oat noodle which is gluten-free.

✦ Ingredients:
(Servings: 3 - 4)
2 cups pumpkin, cut into bite sizes
2 cups sweet potato, cut into bite sizes
2 cups Chinese cabbage, cut into bite sizes
1/2 cup leek, sliced thinly (Depending on personal preference, you may adjust the quantity accordingly)
2 TBSP miso paste (to taste)
A pinch of sea salt
Unsweetened soy milk or plant milk of choice (Enough to cover the vegetables, about 500mL)
Water

✦ Recipe Note:
1. Do not add too much water at the initial stage with the maximum level of water should be half the volume of vegetables. Simmering with less amount of water would make the soup sweeter and flavorsome!
2. When the soup has come to the first boil, lower the flame and continue to simmer for another 10 - 15 minutes before adding the Chinese cabbage.
3. Only add miso paste when the soup is no longer boiling. (Adding miso paste to boiling water kills the beneficial probiotics)

Timestamps:
0:00 Intro
0:11 Cut a whole pumpkin to bite size chunks
0:52 Cut sweet potatoes to bite size chunks
1:27 Slice Chinese cabbage to bite size pieces
1:56 Cut and clean leek slices
2:35 Simmer vegetables with water and salt
3:30 Add Chinese cabbage and soy milk
3:51 Prepare miso paste and check all vegetables are ready
4:14 The correct way to add miso paste to soup
4:33 Serving options

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